The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Royal Palm Hotel

Miami Biscayne Bay, FL · March 12, 1901

On this menu 36 dishes

Puree of Tomatoes aux Croutons
Cup Consomme
Queen olives
Radishes
Chow chow
Lake Bass, saute, a la Meuniere
Chicken Croquettes, Royal
Small Pork Chops, breaded, Sauce Piquant
Haricot of Lamb, Nivernaise
Boiled potatoes
Stewed tomatoes
Mashed Squash
String Beans
Rice a la creole
Carrots in Cream
Roast beef
Lamb
Ham
Pickled Pig's Feet
Tongue
Young Turkey
Corned beef
Cold slaw with peppers
Tapioca Pudding, Sherry Wine Sauce
Apple Pie
Meringue Slices
Assorted cakes
Strawberry Sherbet
Apples
Preserved plums
Cheese
Crackers
Tea
Fresh milk
Coffee
Mashed potatoes